BHAJJI KI MINI PIE

  Well, what can I say about this cheesy n soft (vegetable) bhaji stuffed pies??  They are a divine fusion of Indian chaat with England-based dessert.  Since bhaji goes excellent with pav, their combo with buttery pie crust was good too :)  I made them when I desperately needed a savory snack. I am always a savory lover...  so when this 'fusion' idea struck me, I no longer resisted myself to bake :)   Yes, I don't know why baking is very mesmerizing and these days I am getting bakeaholic :D  :D

When it came for filling, I needed them a bit cheesy with  a different seasoning.  So, I went for oregano with mozzarella combination.  You can use any dry herbs seasoning (or replace them with a couple of fresh herbs and chili flakes you have).  If you want a classic 'cheesy' look, you can replace quarter cup of cheese to almost 1 cup.  (Trust this one, you will get a 'classic temptation')  These pies are better had straight from the oven, piping hot.  :D  :D So, with freezing climate here, they were a 'pleasure to intake' :D  :D

I got a lot of credits when I shared this pie with my neighbor :D :D  She especially appreciated the filling.  This has given me a lot of confidence, yes I am going to try this filling with more of savory types.  On the other hand, I had to admit that making these pies were a bit time-consuming.  It is best to prepare the dough before a  day and refrigerate them if you are in short of time. 

Kadaai Kobhi Recipe | Maharashtrian Baby Cabbage Dry Sabzi | Easy Indian Cabbage Stir Fry

Kadaai Kobhi is a simple yet flavourful Maharashtrian-style dry sabzi prepared using tender baby cabbages, aromatic spices, curd, and onions. This easy Indian cabbage stir fry is perfect to serve with dal rice, sambhar, rassa, or soft rotis.

The mild crunch of baby cabbages combined with garam masala, jeera, dhaniya powder, and green chillies gives this dish a comforting homemade taste. The addition of dahi adds a subtle tanginess and helps coat the cabbage beautifully with spices.

This quick and healthy cabbage recipe is ideal for busy weekdays

Ingredients Required

• ½ tsp jeera (cumin seeds)
• 1 green chilli, roughly broken
• 4 tsp finely chopped onions
• 2 tsp dahi (curd/yogurt)
• 10–12 baby cabbages
• Salt to taste
• ½ tsp garam masala
• ½ tsp red chilli powder
• 1 tsp dhaniya powder (coriander powder)
• 1 tsp jeera powder (cumin powder)
• A pinch of haldi (turmeric powder)
• Coriander leaves and lemon slices for garnish
• 3 tsp oil

Method

Heat oil in a kadaai and add jeera seeds. Allow them to crackle before adding the broken green chilli and chopped onions. Sauté until the onions turn light golden brown.

Next, add turmeric powder, chilli powder, dhaniya powder, jeera powder, garam masala, and salt. Mix well and stir in the dahi to create a flavourful masala base.

Add the baby cabbages and gently coat them with the masala. Cover and cook on low flame for about 15 minutes, stirring occasionally, until the cabbages become tender and well cooked.

Garnish with fresh coriander leaves and serve hot with dal rice, sambhar, rassa, or rotis.

  

Kadaai Kobhi is a simple yet delicious Maharashtrian-style dry sabzi that brings together the goodness of baby cabbages and aromatic Indian spices. Its comforting flavours and quick preparation make it a perfect everyday side dish for both rice and roti meals. 

Baby Cabbage Gravy (Kizha Goss Gravy)

This baby cabbage may be a new concept to many.  I knew coz of my hubby's knowledge of having these baby cabbage (curry form) in his childhood days.  These baby cabbages are found in many supermarkets and come in plastic packets.  So, next time you go out, do look for these, as they make awesome curries or gravies.

Ingredients for the Basic Masala

• 4–5 scraped coconut pieces (brown part removed)
• 3 green chillies
• 5–6 garlic pods
• 2-inch ginger piece
• 1/2 tsp peppercorns
• 1 tsp saunf (fennel seeds)
• 2 tsp roasted poppy seeds

Grind all the above ingredients into a smooth paste.

Other Ingredients

• 1 cup baby cabbage (around 20–25 pieces)
• Prepared basic masala paste
• Onion-tomato paste (onion and tomato sautéed in oil and ground)
• A pinch of turmeric powder
• 1/2 tsp garam masala
• Jeera for tempering
• Oil as required
• Coriander leaves and cream for garnish

Method

1. Heat oil in a kadai and add jeera. Allow it to splutter.
2. Add the onion-tomato paste and sauté well for a few minutes.
3. Add turmeric powder and garam masala.
4. Add the baby cabbage and prepared masala paste.
5. Cook on low flame until the baby cabbage turns soft and absorbs the flavours.
6. Garnish with fresh coriander leaves and cream.

Serve hot with rice, chapati, or naan.